Caramelized chocolate and vanilla cake


  • 200 g pasteurized egg yolks
  • 80 g sucrose
  • 300 g pasteurized egg whites
  • 180 g sucrose
  • 125 g corn starch
  • 125 g weak flour

Whip, on one side, the egg yolks and the sucrose, and on the other, the egg whites and the second sucrose
Meanwhile, sieve the dry ingredients
Prepare a sourdough with both mixtures and slowly mix and fold them together
Finish by adding the sieved dry ingredients
Spread over a 0,5cm sided frame
Baking: 180ºC / 10min / closed air intake / ventilation 3

Whiskey and vanilla syrup

  • 300 g mineral water
  • 100 g sucrose
  • 200 g Whisky
  • 1 piece(s) vanilla

Boil the mineral water with the sugar and the scraped vanilla pod
Remove from the heat and once it’s cool add the whiskey

Hazelnut crisp


Melt the cocoa butter with the anhydrous butter at 45ºC
Add the rest of the ingredients and mix well
Pour 30gr inside each mould

Vanilla bavaroise

  • 750 g cream
  • 180 g pasteurized egg yolks
  • 64 g sucrose
  • 10 g gelatin
  • 2 piece(s) vanilla
  • 350 g semi-whipped cream 45%

Prepare a crème anglaise with the cream, egg yolks, sugar and vanilla pods.
Once cooked, pour the gelatin leaves into the cream.
Let it cool down to about 25ºC and add the semi whipped cream.
Pour 150gr inside each mould and freeze.

Two chocolate mousse

  • 130 g 35% cream
  • 30 g pasteurized egg yolks
  • 40 g sucrose
  • 3.5 g gelatin leaves
  • 250 g Jade
  • 100 g Maragda
  • 360 g semi-whipped cream 45%

Heat up the cream and, in the meantime, prepare a dry caramel with the sucrose
Deglaze with the cream and then rectify the weight by adding water
Add the gelatin to the mixture to dissolve and pour the egg yolks over it
Cook a crème anglaise at 82ºC and pour over the couvertures
Emulsify with the help of a food processor and cool down the mixture to 27ºC
Make a sourdough with the semi whipped cream and finish mixing both mixtures by folding them

Neutral vanilla glaze

  • 450 g sucrose
  • 300 g glucose DE 40
  • 250 g mineral water
  • 20 g gelatin leaves
  • 120 g mineral water
  • 2 piece(s) vanilla

Hydrate the vanilla with the mineral water (2)
Heat up the mineral water (1) with the glucose and the scraped vanilla pods at 45ºC
Add the sucrose and bring to a boil
Strain the mixture and set aside until it cools down